This is the recipe I’ve created after eating Applebee’s pizza appetizer. I
mixed the ingredients ahead of time while cooking other items, then all I
had to was split the bread open, put the toppings on and bake!

Spinach Pizza

Ingredients:

Pita Bread (2 or 3 whole)
1 – 10oz pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 oz pkg fresh mushrooms
3-4 cloves garlic
1 tsp of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 tbsp flour

Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3-4 min.
In separate pan, saute onion, garlic, until onion is tender. Stir in
tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to
425. Using a very sharp bread knife, split each pita bread so that you have
two round flat pieces instead of one thick one. Place each piece of bread
on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with
tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min.
Watch closely so that the edges of the pita don’t burn. Makes a nice
crunchy crust. This made enough for 5 individual pizzas. Sorry, I don’t
have nutritional info.

Title: Suzy’s Favorite Rice Pudding
Categories: Dessert, Posted-mm
Yield: 6 servings

6 c Milk
3/4 c Long-grain rice
1 c Heavy cream
3/4 c Granulated sugar
3 Egg yolks, beaten
2 ts Vanilla extract
1/4 ts Salt
1 ts Cinnamon and/or nutmeg
1/4 c Golden Raisins (optional)

Rinse pan with COLD water (DO NOT DRY) – pour in milk and bring to a boil
over medium heat. Stir in rice and return to a boil. Reduce heat and simmer
=uncovered= until rice is tender 30-45 min. stirring occasionally.

Meanwhile in small bowl combine cream, sugar, egg yolks, vanilla and salt,
mix or beat lightly. Set aside. When rice is thick and tender stir in cream
mixture and raisins if desired until completely combined. Heat to a boil.
Remove from heat and pour into a 2-quart serving bowl.

Sprinkle with cinnamon or nutmeg.

Chill at least 4 hours.

From the recipe files of suzy@gannett.infi.net

—–

Title: DO-AHEAD STICKY BUNS
Categories: Biscuits, Breads, Desserts
Yield: 9 rolls

1/2 c Packed brown sugar
1 pk Butterscotch regular pudding
-And pie filling (3 5/8 oz)
1/4 c Margarine or butter melted
1 tb Milk
1/2 ts Ground cinnamon
1 pk Active dry yeast
3/4 c Water water (105øto115ø)
2 3/4 c Bisquick baking mix

MIX brown sugar, pudding (dry), margarine, milk and cinnamon. Dissolve
yeast in water water; stir in baking mix until soft dough forms. Turn dough
onto cloth-covered board dusted with baking mix. Knead until smooth, about
20 times. Sprinkle with additional baking mix (up to 1/4 cup) if dough is
too sticky. Roll into rectangle, 15 X 9 inches.
SPREAD 3/4 of the reserved butterscotch mixture over dough. Roll up
tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal.
Cut into 9 slices. Pour remaining butterscotch mixture into square pan, 9
X 9 X 2 inches. Place rolls slightly apart on butterscotch mixture. Cover
and refrigerate up to 24 hour. (To bake immediately, cover and let rise in
warm place until double, 25 to 30 minutes. Bake as directed below.
REMOVE cover from pan of rolls. Let rise in warm place until double, 45
to 60 minutes. Heat oven to 375ø. Bake until golden brown, 25 to 30
minutes. Immediately invert pan on heat proof serving plate. Let pan
remain a minute so butterscotch drizzles over rolls.
High Altitude Directions (3500 to 6500 feet): No adjustments are
necessary.

—–

SEP-DINNER: OXTAIL CONSOMM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
3 lb Oxtails
1 Onion, chopped
1 Leek, white part only, chop
4 Celery stalks, chopped
1 Carrot, chopped
1 Garlic clove, chopped
10 c Beef stock
2 Bay leaves
2 Whole cloves
1 tb Tomato paste
1 1/2 ts Black peppercorns
1 Whole nutmeg, grated
1 Thyme sprig
4 Egg whites
Salt
Pepper

Make this consomm the day before, then chill it
overnight so as to be able to scoop the fat off the
top. Float wild-rice ravioli filled with squash pure
in this rich-tasting consomm.

In large 24-cup stockpot, hat oil over medium-high
heat; cook oxtails for about 5 minutes or until
browned. Remove from pot and set aside. In same pot,
cook onion, leek, celery, carrot and garlic for 5
minutes or until softened. Stir in stock, 4 cups
water, oxtails, bay leaves, cloves, tomato paste,
peppercorns, nutmeg and thyme. Bring to boil; reduce
heat and simmer, covered, for 2 hours.

Using fine sieve, strain stock. Refrigerate stock,
uncovered, for about 12 hours or until fat has
congealed. Using slotted spoon, remove and discard
fat. Pour stock into clean stockpot.

Whisk egg whites for about 45 seconds or until foamy.
Stir in cold stock. Over medium-high heat, continue
stirring egg mixture until it reaches 98F 37C or body
temperature. Stop stirring; bring to boil. Reduce heat
to low. Using handle of wooden spoon, make 1/2-inch
wide hole in egg white. Simmer gently for 15-20
minutes or until consomm is clear.

Leaving pot on warm element, ladle consomm into
cheesecloth-lined sieve; discard egg white. Season
with salt and pepper to taste.

Recipe by Jamie Kennedy, co-owner Palmerston
Restaurant, Toronto, Ontario, Canada.

Luncheon Menu:[originating chef indicated]
Smoked Salmon Tartare [Alan Johnston]
Oxtail Consomm [Jamie Kennedy]
Roasted Shrimp With Chanterelles And Sweet Corn [John
Bishop] Roasted Cornish Hens – Shiitake Basil Stuffing
[Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]

Source: Canadian Living magazine, Sep 94
Presented in article by Donna Paris: “Julia Child
Comes For Lunch”

[-úMÿ PA_Meadows@msn.com

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Potatoes With Bacon Zucchini

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 md Zucchini — sliced fairly thin
2 tablespoon Butter
6 lg Potatoes — boiled and skinned
4 tablespoon Olive oil
6 Slices bacon
Salt and pepper to taste

In a skillet, fry the bacon until almost crisp. Drain most of the fat. Chop the
bacon and return to pan. Add sliced zucchini, butter and oil. Sautee until
slightly soft. In a large serving bowl, slice the potatoes about 1/2″ thick.
Add bacon-veggie mixture, salt and freshly ground pepper and mix well. Serve
hot or warm. *You may also use sliced onions in this recipe.
Add them with the zucchini.

– – – – – – – – – – – – – – – – – –

Broccoli Quiche

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Cheese/Eggs
Vegetarian Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Fresh broccoli florets
1/2 cup Chopped onions
1/2 cup Sliced fresh mushrooms
4 Eggs — beaten
1/2 cup Half and half
2 cups Cooked rice
4 ounces Swiss cheese — shredded
4 ounces Cheddar cheese — shredded
1/4 teaspoon Seasoned salt
1/8 teaspoon Cayenne pepper
Tomato rose for garnish — – (optional)

Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche
dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes. Blend
eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper;
stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM
(50% power) 9 to 11 minutes, or until quiche is set.
Let stand 10 minutes. Garnish with tomato rose.

Each serving provides:
* 221 calories * 12.6 g. protein * 13.2 g. fat * 12.8 g. carbohydrate * 239 mg.
sodium * 171 mg. cholesterol
Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice
Council Electronic format courtesy of Karen Mintzias

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Title: Potato Spice Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

2 c Sifted all-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
3 ts Baking powder
3/4 ts Salt
1/4 ts Each cloves,nutmeg,cinnamon
And allspice
3/4 c Shortening
1/2 c Milk
1 c Cold mashed potatoes
3 Eggs
1 1/2 ts Vanilla
1/4 ts Lemon extract
1/2 c Raisins
1/2 c Nuts

Sift together flour, sugar, cocoa, baking powder, salt
and spices. Cut shortening into flour mixture till
fine as cornmeal. Add all at once milk, pototoes,
unbeaten eggs and flavoring. Beat till smooth. Beat
in nuts and raisins. Pour into a large well-greased
angel cake pan. Bake at 350F for 70 minutes or till
done. Cool about 10 minutes. Remove from pan.
Source: Heritage Recipes ch.

—–

MULTI-GRAIN NUT BREAD

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WENDY CERACCHE DBCP84B—–
1 1/4 cup Bread flour
1 cup Whole wheat flour
3 tablespoon Rye flour
3 tablespoon Yellow cornmeal
1/3 cup Rolled oats
3 tablespoon Quaker Multi-Grain
2 tablespoon Oat flour
3 tablespoon Wheat Germ (honey crunch)
1 cup Water
1/2 cup Milk or cottage cheese
1 1/2 tablespoon Vegetable oil
3 tablespoon Honey
1/2 teaspoon Salt
1 1/2 tablespoon Vital Gluten
1 1/2 teaspoon Yeast
—–ADD WHEN DOUGH FORMED—–
1/4 cup Walnuts (or other) — chopped
1/4 cup Sunflower seeds
1 tablespoon Sesame seeds
1 tablespoon Poppy seeds
1/4 cup Carrots — grated (optional)

Add everything (except the seeds and nuts) to breadbaker in the order app=
ropriate for your machine.
I have Panasonic and use VARIETY Cycle which allows me to take the dough =
out, work with it, then put it back (minus the blade-VERY IMPORTANT) to co=
ntinue to bake. If you don’t have this feature, you can just set it to a =
dough cycle and finish baking manually. The important thing with this bre=
ad is that you have to add the seeds and nuts separately because of the l=
arge qty, otherwise they will fly around the machine and make a mess. **F=
or the Panasonic, on the Variety Cycle, it will beep after about 2 hrs. a=
nd 20 min.
(and will indicate 1:55 on machine). When it beeps, take dough out and pu=
t on a floured surface. Also TAKE DOUGH BLADE OUT OF BUCKET. Add the seed=
s nuts, carrots too if desired. (Raisins can also be added as well). Wo=
rk it into the dough, so it is spread fairly evenly. Put back in bucket, =
and press START. *** You can also roll out dough, place ingredients on to=
p and then roll up the dough, tucking under the ends.

– – – – – – – – – – – – – – – – – – =

Yellow and Red Bell Peppers Filled with Tuna

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Italian Fish
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Yellow bell peppers — cut
Lengthwise into thirds
10 Red bell peppers — cut
Lengthwise into thirds
1 Cup Plus
2 Tablespoons Olive oil
5 Tablespoons Fresh lemon juice
5 Garlic cloves — pressed
Salt and freshly
Ground pepper
3 Cans Albacore tuna packed in
Water — drained
1/2 Cup Chopped fresh parsley
5 Tablespoons Drained capers
Fresh parsley sprigs
Imported black olives
(such as Kalamata or
Nicoise)

Arrange pepper skin side up in broiler pan (in batches if necessary) and
broil until blackened. Wrap in paper bag and let stand 10 minutes to
steam. Peel and pat dry. Mix olive oil, lemon juice and garlic in large
bowl. Season with salt and pepper. Add peppers and marinate at least 30
minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before continuing.) Drain peppers, reserving marinade. Combine
tuna, chopped parsley and capers in another bowl, breaking up tuna with a
fork.
Mix in enough reserved marinade to season to taste.
Season with salt and pepper. Place 1 tablespoon tuna mixture on inside of
each piece of pepper at one end.
Roll up. Arrange seam side down on serving platter.
Pour remaining marinade over rolls. (Can be prepared 6 hours ahead. Cover
and refrigerate.) Garnish with parsley sprigs and olives before serving. 16
appetizer servings.

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Virginia Country Potato Salad

Recipe By : Friend of Grandma Matt’s from Warrenton
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds potatoes, boiled — cubed
1 large onion — chopped
3 stalks celery ribs — chopped
6 eggs, hard-boiled — chopped
1/4 cup bread and butter pickles — chopped
1/4 cup juice from pickles
1 cup mayonnaise

Put every thing in bowl except mayonnaise. Let sit for 15 minutes so that
falvors blend. Add mayonnaise until desired consistency. Amount varies with
potaotoes.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Garnish with sliced eggs and paprika.